Savory Quinoa Breakfast Bowl with Pomegranate and Mint

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (400g), rinsed and drained chickpeas
• 2 cups, chopped spinach
• 1 cup pomegranate seeds
• 1/2 cup, chopped fresh mint
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• to taste black pepper
• 2 tablespoons coconut aminos
• 2 tablespoons lemon juice
• 1 tablespoon for cooking water

Steps

1. 1. Rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
2. 2. In a separate pan, water-sauté the chickpeas over medium heat for 5 minutes, adding the ground cumin, smoked paprika, and black pepper to taste.
3. 3. Add the chopped spinach to the chickpeas and sauté until wilted, about 3-4 minutes.
4. 4. Once the quinoa is cooked, fluff it with a fork and stir in the coconut aminos and lemon juice.
5. 5. Divide the quinoa among four bowls and top with the chickpea and spinach mixture.
6. 6. Sprinkle with fresh pomegranate seeds and chopped mint before serving.

Notes

• The addition of smoked paprika gives the dish a subtle smokiness that complements the sweetness of the pomegranate.

Substitutions

• For a nut-free version, ensure any added ingredients like nuts or nut-based toppings are omitted.